Lebanese baba ganoush
Nowadays I am so into Levantine cuisine, thanks to my friend chef Leyla and many other Middle Eastern bloggers who are showing us every day on Instagram and through their work all the generosity of Levantine dishes.
It has been approximately 10 years that I am living in France, and I have tried only once preparing a baba ganoush and it was a complete failure. Last weekend, we have visited a local farm and I said why not giving it a try again. I have finally succeeded when following my friend Leyla’s recipe.
In all the cases, whenever I try one of Leyla’s recipe, I know it is going to be a success.
Few and simple ingredients can make a delicious dish and also take me back to many beautiful memories shared with my family in Lebanon.
Since last week, I am starting some new habits in my life, to eat well, do the batch cooking, go to the local stores and buy fresh fruits and vegetables and let my not-a-baby-anymore boy discover the true Lebanese cuisine. I want him to remember the flavors later on and think of me.
Chef Leyla Fathallah’s Baba Ganoush recipe
2 crushed garlic cloves
4 tbsp lemon juice
1/2 cup of tahini
1 tsp salt
Pomegranate for decoration, olive oil, finely chopped parsley, baby carrots, radishes, etc…
Grill the eggplants until smooth then peel away most of the skin and add flesh to a food processor or you can use a fork. The skin should come off easily.
Add the garlic, lemon juice, tahini, salt and mix for 30 seconds.
Serve the baba ganoush with pita bread + all type of vegetables like my version below or with pomegranates and chopped parsley like traditionally presented in Chef Leyla’s latest cookbook.